Pomegranates hold a high place of honor in Lebanese cuisine. The skin of the fruit glows with a gorgeous intensity and the seeds glisten, capturing that sweet-tart flavor we love. This cake, dramatic as the fruit itself, works so well for gatherings because you need to make it in advance and chill it. The cake also displays one of my favorite color combinations: pink and green, with a white topping. Bursting with the splendor of pomegranates, lime, and pistachios, it looks like eye candy, smells like lime-zest heaven, and tastes cool, light, and airy—a sweet feast for all the senses.
Prep: 15 minutes|
Chill: 7 hours 30 minutes
Total: 7 hours 45 minutes
Makes: 8 servings
Special Equipment: 9-inch (23-cm) springform pan
Pistachio Crust
4 grams (1 teaspoon) neutral oil
14 grams (2 tablespoons) confectioners’ sugar
180 grams (1½ cups) raw or Blanched Pistachios (page 267) (See below)
56 grams (¼ cup) unsalted butter, cold
62 grams (1∕3 cup) coarse semolina (Cream of Wheat)
¼ teaspoon fine sea salt
80 grams (¼ cup) Flower Water Syrup (page 273), cold (See below)
Pomegranate Mousse
340 grams (1½ cups) POM-brand pomegranate juice
42 grams (3 tablespoons) fresh lime juice
4 grams (1 teaspoon) rose water
5 drops pink food coloring (optional)
18 grams (2 tablespoons) unflavored gelatin powder
5 large egg whites
1∕8 teaspoon cream of tartar
150 grams (¾ cup) granulated white sugar
57 grams (¼ cup) water
284 grams (1¼ cups) heavy whipping cream
Lime Icing
151 grams (2∕3 cup) sour cream
28 grams (2 tablespoons) fresh lime juice
24 grams (2 tablespoons) granulated white sugar
2 grams (1 teaspoon) lime zest for finishing
- Coat the bottom and sides of a 9-inch (23-cm) springform pan with some of the oil and line the bottom with a circle of parchment paper. Coat the top of the parchment with oil, coat the entire interior of the pan with the confectioners’ sugar, and knock out any excess.
- In a nut grinder or food processor, finely grind the pistachios. Set aside.
- In a medium saucepan over medium heat, melt the butter. Add the semolina and cook, stirring constantly, until the mixture combines, 1 minute.
- Remove the saucepan from the heat, add the pistachios and fine sea salt, and stir to combine.
- Add the flower water syrup, 20 grams (1 tablespoon) at a time, stirring well after each addition.
- Transfer the dough to a small bowl and refrigerate it, uncovered, for 30 minutes.
- Crumble the cold crust mixture into the prepared springform pan. Coat your palms with water and press the crust mixture evenly into the base of the pan and up the sides by 1 inch (2.5 cm). Set aside.
- Next, make the pomegranate mousse. In another small saucepan, add the pomegranate juice, lime juice, rose water, and pink food coloring, if using. In a thin layer, sprinkle some of the gelatin very slowly and evenly over the surface of the juice mixture, allowing it to absorb. No white should remain before you add more.
- Warm the mixture on medium-low heat until the gelatin dissolves, 5 minutes.
- Transfer the mixture to a bowl, cover, and refrigerate for 30 minutes.
- In the large bowl of a stand mixer fitted with the whisk attachment, add the egg whites and cream of tartar and beat on medium-high speed just until soft peaks form, 1 minute. Turn the mixer to low and let it run while you make the syrup.
- In a small saucepan over medium-high heat, dissolve the sugar in the water. Cook until the syrup reaches 245°F (118°C), 2 to 3 minutes.
- Remove the syrup from the heat, increase the mixer speed to medium, and in a thin, steady stream, carefully pour the hot syrup into the whites. Aim for the side of the bowl just above the whites to prevent the syrup from hitting the whisk. Increase the speed to medium-high and whip the meringue until stiff peaks form, 1 to 2 minutes. Set aside.
- If you don’t have another bowl for the stand mixer, transfer the meringue to another large mixing bowl and clean the bowl and whisk attachment. In the bowl of the stand mixer fitted with the cleaned whisk attachment, beat the whipping cream on medium speed until soft peaks form, 1 to 2 minutes. Set aside.
- Remove the pomegranate mixture from the refrigerator and whisk it until smooth. With a soft spatula, gently fold the pomegranate mixture into the meringue just until it combines and no streaks remain.
- Use the same spatula to add a third of the pomegranate meringue to the whipped cream, mixing well. Gently fold all the whipped cream mixture back into the rest of the pomegranate meringue, just until no whites remain visible.
- Pour the mousse into the prepared crust, smoothing the top with an offset spatula. Refrigerate, uncovered, for 30 minutes.
- Meanwhile, make the lime icing. In a small bowl, whisk together the sour cream, lime juice, and sugar.
Spread the icing evenly on the chilled mousse and refrigerate the cake for least 6 hours and up to 1 day.
To serve, remove the band of the springform pan. Warm a thin knife in hot water for 15 or 20 seconds. Run the knife around the perimeter of the mousse and release the sides of the pan. Run a long metal spatula under the cake, between the crust and the pan, and carefully transfer the cake to a cake stand or serving platter. Discard the parchment circle.
Evenly dust the top of the cake with the lime zest, slice it into 10 pieces, and serve.
Notes
In my experience, POM-brand pomegranate juice imparts better color than other brands.You can store leftover cake, covered, in the refrigerator for up to 2 days.
Tips
It’s easier to zest a lime before juicing, so zest first, then juice.
In step 15, don’t stir the meringue mixture too much, or it will lose its air.
To make clean slices, dip a long, sharp knife in warm water, dry it, and slice. Wipe the knife and repeat for each cut.
Variation: For a vegetarian version, substitute 4 grams (2 teaspoons) agar powder for the gelatin.
Per discussion Lebanese Desserts with Maureen Abood.